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1. 发明专利

JP2007252242A Powdery soy sauce, sugar-reduced soy sauce, and method for producing the sugar-reduced soy sauce 有权
标题翻译：粉末大豆酱，减肥大豆酱和生产减肥大豆的方法
公开(公告)号：JP2007252242A
公开(公告)日：2007-10-04
申请号：JP2006078550
申请日：2006-03-22
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： OKAYASU MAKOTO , OKABE HIROMI , MATSUSHIMA KENICHIRO , OGUMA TETSUYA
IPC分类号： A23L27/50
摘要： PROBLEM TO BE SOLVED: To provide powdery soy sauce hardly causing coagulation during storage, and to provide sugar-reduced soy sauce suitable for production of the powdery soy sauce. SOLUTION: The sugar-reduced soy sauce where direct-reducing sugar content in soy sauce is ≤1.5 wt.% (W/V) is obtained through making soy sauce yeast come in contact with hydrated soy sauce Moromi to culture the Moromi followed by compressing the cultured Moromi. The powdery soy sauce hardly causing coagulation is obtained by pulverizing the thus-produced sugar-reduced soy sauce. The powdery soy sauce improved in taste while maintaining such characteristics as to hardly cause coagulation is produced through adding nonreducing sugar to the sugar-reduced soy sauce followed by pulverizing the mixture. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供在贮存期间几乎不引起凝结的粉状酱油，并提供适合生产粉状酱油的减糖酱油。
解决方案：通过使酱油酵母与水合酱油Moromi接触培养Moromi，获得酱油中直接还原糖含量≤1.5重量％（W / V）的减糖酱油然后压缩培养的Moromi。通过粉碎由此制得的减糖酱油获得几乎不引起凝结的粉状酱油。粉状酱油的味道改善，同时保持这样的特性，几乎不会通过向减糖酱油中加入非还原糖，然后将混合物粉碎而产生凝结。版权所有（C）2008，JPO＆INPIT

2. 发明专利

JPH099907A FRAGRANCE-IMPARTING AGENT 失效
公开(公告)号：JPH099907A
公开(公告)日：1997-01-14
申请号：JP18654895
申请日：1995-06-30
申请人： KIKKOMAN CORP
发明人： UEHARA MIKIO , OKAYASU MAKOTO , YAMAZAKI EMIKO , OKABE HIROMI , YUASA KATSUMI
IPC分类号： A23L27/10 , A23L1/221
摘要： PURPOSE: To obtain a fragrance-imparting agent having the characteristic appetite-stimulating concentrated fragrance of raw materials and suitable as a fragrance-enriching agent for beverages, foods, seasonings, etc., by putting fish, shellfish, meat or chicken in a closed container, heating the material, collecting the generated gas, and subsequently cooling the collected gas to liquidize the gas. CONSTITUTION: Fish, shellfish, meat or chicken such as sardine, Tapes phillippinarum or beef and a plant protein hydrolysate solution such as preferably a seasoning like to a soy sauce preferably in an amount of 80-120wt.% are put in a closed container 1 and subsequently heated. The generated gas is collected and subsequently cooled to obtain the liquidized fragrance-imparting agent 23.

3. 发明专利

JPH053764A FLAVOR PREPARATION FOR FOOD 失效
公开(公告)号：JPH053764A
公开(公告)日：1993-01-14
申请号：JP17895491
申请日：1991-06-25
申请人： KIKKOMAN CORP
发明人： OKAYASU MAKOTO , YUASA KATSUMI
IPC分类号： A23L27/00
摘要： PURPOSE:To obtain the title flavor preparation having concentrated fragrance and excellent water solubility by adding a dried food ingredient to a middle chain fatty acid triglyceride, extracting under heating and blending the prepared liquid extracted oil with >= an equivalent amount of highly oil absorbing dextrin by weight. CONSTITUTION:One dried food ingredient selected from the group consisting of brewed food, e.g. soy sauce, semimanufactured goods of brewed food, e.g. unrefined soy sauce, by-product of brewed food, e.g. soy sauce lees, marine product, e.g. prawn, fruit, e.g. melon and spice such as laurel tree is added to a middle chain fatty acid triglyceride (amount added is preferably 2-10 times as much as that of the dried food ingredient), extracted under heating and filtered to give a liquid extracted oil, which is mixed with >= an equivalent of, preferably 1.1-3.0 times as much a highly oil absorbing dextrin to give the objective flavor preparation.

4. 发明专利

JPH0347052A PREPARATION OF SOYSAUCE 失效
公开(公告)号：JPH0347052A
公开(公告)日：1991-02-28
申请号：JP17913189
申请日：1989-07-13
申请人： KIKKOMAN CORP
发明人： HAMANO MITSUTOSHI , OKAYASU MAKOTO
IPC分类号： A23L27/50
摘要： PURPOSE:To prepare soysauce having excellent flavor and light color without necessity of standard adjusting to raw flied matter obtained after fermentation period by subjecting unrefined soysauce in fermentation period to standard adjusting. CONSTITUTION:Solution of unrefined soysauce in fermentation period is analyzed and total nitrogen concentration and salt concentration of solution of unrefined soysauce after ripening are respectively estimated, then salt adding and/or water adding to the solution of unrefined soysauce in said fermentation period is performed so as said values to be standard value, e.g. in a case of thick soysauce, to be 1.5-1.6% total nitrogen and 17.0-17.5% salt, thus fermented and ripened by normal method.

5. 发明专利

JP2011244712A Deep-color powdery soy sauce, and method for producing the same 审中-公开
标题翻译：深色粉末大豆酱及其生产方法
公开(公告)号：JP2011244712A
公开(公告)日：2011-12-08
申请号：JP2010118870
申请日：2010-05-25
申请人： Kikkoman Corp , キッコーマン株式会社
发明人： MIZUTANI TOMOKO , OKAYASU MAKOTO , OKABE HIROMI , MATSUI HIRONORI
IPC分类号： A23L27/50 , A23L19/18
摘要： PROBLEM TO BE SOLVED: To provide deep-color powdery soy sauce having deep color tone, no bitterness and also high stability in caking during storage.SOLUTION: The deep-color powdery soy sauce having a glucose concentration of not more than 40 mg/g and also an absorbance of not less than 0.5 in 470 nm of 1% (w/v) aqueous solution is obtained by: adding soy sauce to deep-color soy sauce prepared by adding sugar and organic acid, inorganic acid, or its salt followed by heating the mixture; heating the resultant mixture until a glucose concentration of the mixture reaches 3.0 mg/g or less so as to obtain raw material deep-color soy sauce; and drying and pulverizing the raw material deep-color soy sauce.
摘要翻译：要解决的问题：提供具有深色调的深色粉末酱油，没有苦味，并且在储存期间结块的高稳定性。解决方案：在470nm的1％（w / v）水溶液中，葡萄糖浓度不超过40mg / g，吸光度不小于0.5的深色粉末状酱油通过以下方法得到：将酱油加入通过加入糖和有机酸，无机酸或其盐制备的深色酱油，然后加热混合物; 加热混合物的葡萄糖浓度达到3.0mg / g以下，得到原料深色的酱油; 并干燥和粉碎原料深色酱油。版权所有（C）2012，JPO＆INPIT

6. 发明专利

JP2000157201A SEASONING 失效
公开(公告)号：JP2000157201A
公开(公告)日：2000-06-13
申请号：JP33593798
申请日：1998-11-26
申请人： KIKKOMAN CORP
发明人： KITAKATA TATSUICHIRO , OKAYASU MAKOTO , KIKUCHI TADAAKI
IPC分类号： A23L27/50 , A23C15/12 , A23D7/00 , A23L27/00 , A23L1/22 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To obtain a seasoning capable of imparting a mellow flavor of a soy sauce to an emulsified food such as a butter and variously usable for a spread stable for a long period without separating the emulsified food and the soy sauce or for seasoning, etc., at the time of cooking. SOLUTION: This seasoning is obtained by mixing a powdery soy sauce and/or a powdery unrefined soy with an emulsified food, e.g. a butter.

7. 发明专利

JPH1132718A PRODUCTION OF POWDERED SEASONING 失效
公开(公告)号：JPH1132718A
公开(公告)日：1999-02-09
申请号：JP20390197
申请日：1997-07-15
申请人： KIKKOMAN CORP
发明人： OKAYASU MAKOTO , UEHARA MIKIO , NAKADAI TADANOBU , SUZUKI ICHIRO
IPC分类号： A23L27/50 , A23L27/00 , A23L1/22 , A23L1/238
摘要： PROBLEM TO BE SOLVED: To obtain a powdered seasoning smooth in texture, thickly having the characteristic flavor of an unrefined soy sauce and not containing unedible portions originated from raw materials such as soybean hulls by forcibly filtering the unrefined soy sauce through a net to remove the unedible portions originated from the raw materials, and subsequently drying and pulverizing the filtrate. SOLUTION: This method for producing a powdered seasoning comprises forcibly filtering an unrefined soy sauce through a net by a pulper finisher method to remove unedible portions originated from raw materials, and subsequently drying and pulverizing the filtrate as such or after mixed with other seasonings. The drying and pulverizing method includes a method for drying up and pulverizing and a method for spraying and drying.

8. 发明专利

JPH08214827A FLAVORING 失效
公开(公告)号：JPH08214827A
公开(公告)日：1996-08-27
申请号：JP4496795
申请日：1995-02-10
申请人： KIKKOMAN CORP
发明人： UEHARA MIKIO , OKAYASU MAKOTO , YAMAZAKI EMIKO , OKABE HIROMI , YUASA KATSUMI
IPC分类号： A23L27/00 , A23L27/10 , A23L27/12 , A23L1/22 , A23L1/221 , A23L1/222
摘要： PURPOSE: To easily obtain a flavoring with rich flavor unique to its stock, by mixing a monosaccharide or disaccharide with a plant body such as coffee beans, gathering the gas generated when the mixture is heated in a closed vessel, and then by chilling and liquefying the gas. CONSTITUTION: A flavor-contg. plant body such as coffee beans is incorporated with pref. 5-15wt.% of a monosaccharide or disaccharide; the resultant mixture is put into a closed vessel 1 and heated by a heating device 17, and the gas generated is chilled and liquefied along with gathering through a condenser 11, thus obtaining the objective flavoring 23 with low smoke odor.

9. 发明专利

JPH07203898A FLAVORING AGENT 失效
公开(公告)号：JPH07203898A
公开(公告)日：1995-08-08
申请号：JP1978294
申请日：1994-01-21
申请人： KIKKOMAN CORP
发明人： UEHARA MIKIO , OKAYASU MAKOTO , OKABE HIROMI , YAMAZAKI EMIKO , YUASA KATSUMI
IPC分类号： A23F5/46 , A23L27/10 , A23L1/221
摘要： PURPOSE:To obtain a flavoring agent having a deep flavor, stimulating appetite and useful, e.g. as a flavor-improving agent for a beverage, a seasoning, etc., by putting a fruit in a tightly sealed vessel, heating it, collecting generated gases and cooling them to liquefy them. CONSTITUTION:This flavoring agent is obtained by putting fruits, e.g. coffee beans in a tightly sealed vessel, heating them while passing an oxygen-containing gas through it, collecting gases of 95 to 400 deg.C generated in the heat treatment, cooling and liquefying them.

10. 发明专利

JPH0640832A VINEGAR LIQUID 失效
公开(公告)号：JPH0640832A
公开(公告)日：1994-02-15
申请号：JP19828792
申请日：1992-07-24
申请人： KIKKOMAN CORP , CHUGAI PHARMACEUTICAL CO LTD
发明人： YUASA KATSUMI , OKAYASU MAKOTO , FUJII NORIKAZU , TANIGUCHI HIROMI , SHIRAKAWA NORIO , FUKAZAWA MASANORI
IPC分类号： A01N63/02 , A01N65/00 , A01N65/20 , C10C5/00
摘要： PURPOSE:To obtain a vinegar liquid obtainable from brewed lees and soybean lees without pollution and effectively utilizable as a growth promoter for plants, especially vegetables or horticultural plants. CONSTITUTION:Brewed lees such as soy sauce lees, beer lees, whiskey lees or sake lees and soybean lees such as soybean seed skin or beancurd refuse are dried into the lees having 5-20wt.% water content and thermally decomposed under high temperature conditions reduced in oxygen to carbonize these lees and gases generated in carbonization are captured and liquefied by cooling and the resultant product is allowed to stand for several times and water- insoluble portion floated to the upper part and separated is removed to provide the objective vinegar liquid. The vinegar liquid can be utilized as a growth promoter having market value as similarly as conventional pyroligneous acid.

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